Easy Vegetable Quinoa Salad

My protein packed salad to go is always some variation of quinoa salad. It is light, healthy, and great for lunch, dinner or picnic. I like to cook quinoa in advance since it can be stored in a fridge for 2-3 days, or you can even freeze quinoa and defrost in just a minute in the microwave.

Quinoa can be found in bulk bins or packed on the shelves. I always buy organic quinoa in bulk at Whole Foods Market.

The most important benefit of quinoa is that it is a high source of protein, iron, magnesium, fiber. It has a mild nutty flavor and sort of crunchy texture.

If you’ve never tried quinoa, this is your time to do it.

Ingredients:

1 cup quinoa

1 1/4 cup water or vegetable stock

1/2 teaspoon Himalaya pink salt

5-6 olives – minced

5-6 grape tomatoes

1/2 red bell pepper – diced

1/2 red onion – minced

1 tbsp sunflower seeds

1 tbsp cranberries – diced

*optional: 2 tbsp cheese – diced, or feta cheese.

 

Directions:

The essential step is to rinse quinoa in a fine mesh strainer. Quinoa has a bitter taste from the outer layer and it is easy to remove it with rinsing quinoa. While rinsing use your hands to massage it. If you don’t rinse it well it may taste too bitter.

In a medium saucepan bring water, quinoa, and salt to a boil. Reduce the heat to simmer and simmer for about 12-15 min until all liquid is absorbed. Remove from heat and rest covered for 5 minutes. Fluff it with a fork. You can cook quinoa in a rice cooker, as well.

While the quinoa is cooking, cut red bell peppers, onions, tomatoes, and olives. Mix quinoa and all the veggies that you cut. Add cranberries and sunflower seeds at the top. They give you a nice crunchy and chewy flavor to your salad.

I like to eat this salad with no dressing, but you can add a drizzle of extra virgin olive oil and tablespoon of lemon juice. I eat this as a cold salad, but it can quickly be warmed up if you like a warm meal.

Enjoy your lunch, be well and have a beautiful day!